Recipe credit
Adapted from the United States Department of Agriculture’s Ratatouille
Ingredients
- 2 tablespoons vegetable oil
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 2 bell peppers (green, red, or yellow)
- 1 eggplant, peeled and cut into 1-inch cubes
- 1 15-ounce can diced tomatoes, undrained (low-sodium)
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 cup parsley, chopped
Directions
- Heat oil in a large saucepan and saute onion, garlic, bell peppers and eggplant until tender, about 15 minutes.
- Add tomatoes and basil, cook about 10 minutes.
- Add pepper and parsley before serving.
- Serve hot.
- Cover and refrigerate within 2 hours.
Tips and variations
- You can also add 1-2 medium zucchini, chopped into 1-inch pieces, at the same time you saute the other vegetables.
- Consider using a bag of frozen vegetables. It will be more economical than fresh vegetables and contain less sodium than canned vegetables.
Nutritional info
There is no nutritional information available at this time.
Calories
70
Total fat
2 g
Saturated fat
0 g
Sodium
16 mg
Total carbohydrates
13 g
Dietary fiber
4 g
Protein
2 g